5 from 105 votes
Kung Pao Vegetables
Kung Pao Vegetables is a stir-fry featuring diced bell peppers, carrots, mushrooms, and broccoli florets tossed in a savory, slightly sweet, and spicy sauce with peanuts. The vegetables are cooked over high heat for slight browning, then coated in a thick, flavorful sauce that includes soy sauce, rice vinegar, and sriracha, creating a colorful and crunchy dish.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
to 6
Calories:
418 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 3 tablespoons neutral oil high-heat
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 carrot thinly sliced
- 1 pint mushroom sliced
- 2 cups broccoli florets frozen or steamed
- ½ cup soy sauce use ¼ cup if using regular soy sauce, low sodium
- 2 tablespoons corn starch
- ⅓ cup of water
- ¼ cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil optional
- 2 tablespoons ginger minced
- 3 garlic minced, cloves
- 1-2 teaspoons sriracha
- ½ cup peanuts unsalted
- red pepper flakes to taste, garnish (optional)
- 1 bunch green onion sliced (optional
Instructions
- 1. Heat the oil in a large pan over high heat. Add the bell peppers, carrots, and mushrooms. Lower the heat to medium and saute for 5 minutes. Regularly mix to prevent them from burning.
- 2. In a small bowl, mix the soy sauce, cornstarch, water, rice vinegar, sugar, sesame oil (if using), ginger, garlic, sriracha, and peanuts, and add it to the pan.
- 3. Mix the sauce onto the vegetables and add the broccoli. Continue to mix until the sauce comes to a light boil and thickens. Turn off the heat, cover with a lid, and allow it to sit for 5 minutes.
- 4. Optionally add in the green onions mix, and serve.
Cup of Yum
Notes
- Serve over rice or noodles to make a complete meal.
- Use fresh vegetables cut into similar sizes for even cooking.
- Cook in batches or avoid overcrowding the pan to prevent steaming instead of caramelizing.
- Adjust spice levels by varying the amount of hot sauce, red pepper flakes, or choice of chilies.
Nutrition Information
Calories
418kcal
(21%)
Carbohydrates
34g
(11%)
Protein
15g
(30%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.04g
(2%)
Cholesterol
6mg
(2%)
Sodium
2068mg
(86%)
Potassium
832mg
(18%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
9037IU
(181%)
Vitamin C
108mg
(120%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 to 6
Amount Per Serving
Calories 418
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 6mg | 2% |
| Sodium | 2068mg | 86% |
| Potassium | 832mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 9037IU | 181% |
| Vitamin C | 108mg | 120% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.